Go Back

Easy Almond Flour Bread – Low Carb Bread Recipes You Can Actually Enjoy

Let’s be honest. Finding a solid loaf of bread that’s both low carb and actually tastes good can feel like searching for a unicorn at the grocery store. That’s where this almond flour bread recipe comes in to save the day. This isn’t some flavorless brick pretending to be bread. It slices well, toasts beautifully, and holds up whether you're layering it with avocado or just slathering on some butter. It’s like banana bread’s healthy cousin who skipped the sugar but kept all the charm. If you’ve been bouncing around healthy almond flour recipes trying to land on something that works for breakfast, lunch, or just those random snack cravings—we’ve got you. Whether you're eyeing banana bread recipe almond flour options or simply want a go-to almond flour banana bread recipe without the sweet overload, this loaf is your new kitchen staple.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Bread
Cuisine: American
Keywords: almond flour banana bread recipe, almond flour bread recipes, banana bread almond flour recipe, banana bread recipe almond flour, Healthy Almond Flour Recipes, low carb bread recipes
Servings: 12 slices
Author: Elena

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 5 large eggs
  • 1 tablespoon apple cider vinegar
  • 1/4 cup unsalted butter, melted (or coconut oil)

Instructions

  1. Preheat your oven to 350°F and line a small loaf pan with parchment paper.
  2. Whisk almond flour, flaxseed, salt, and baking soda in a large bowl.
  3. In another bowl, beat the eggs, then add vinegar and melted butter.
  4. Stir the wet ingredients into the dry. Mix just until everything's combined.
  5. Pour the batter into the prepared loaf pan and smooth out the top.
  6. Bake for about 40 minutes, until the top is golden and a toothpick comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

Notes

This bread keeps in the fridge for up to a week, or you can slice and freeze it for easy toasting. Want it sweeter? Add a bit of maple syrup or mashed banana to the mix, but that might edge it toward banana bread territory.